Leave them whole if you're using gummy bears, sour patches, gummy rings, or sour belts. For dried apricots or mango, chop them into desired pieces.

Combine the chamoy sauce and powdered sugar in a microwave-safe, shallow bowl. Stir with a whisk until combined (there will be lumps at this point; that is okay).

Place the bowl into the microwave and heat for 30 seconds. Stir until it's smooth and free of lumps or until the mixture is smooth and becomes syrupy. Set aside.

Next, mix together the Tajin seasoning and chili powder in a tray or wide bowl and set aside.

Dip each piece of candy into the cooled chamoy mixture, ensuring it's just about coated. If needed, a spoon can be used to help coat the candies.

Roll the candy into the tajin mix until it's about coated. If you like spicy candy, don't hesitate to give it a few extra rolls or toss.

Place the coated candy on a baking sheet lined with parchment paper and set them at room temperature for about 30 minutes to an hour. This will allow the coating to harden slightly. Enjoy immediately or store for later.